How the primary, secondary and tertiary structure of a protein will influence the way in which it behaves

a). Discuss how the primary, secondary and tertiary structure of a protein will influence the way in which it behaves when it adsorbs at an oil droplet surface in a food emulsion b). Describe the molecular characteristics of globular proteins that allow food manufacturers to exploit the heat induced denaturation of globular proteins to increase the viscosity of a fluid food      

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